Gamma Irradiation of Asparagus (Asparagus officinalis, var. Argenteuil)

Food irradiation‐chemistry and applications∗

“…The "threshold dose" above which organoleptic changes can be detected varies with different foods; e.g., pork is reported to have a threshold dose of 1.75 kGy, compared to 2.5 kGy for either poultry or beef (180). Irradiation has been reported to cause development of off-odors in foods even at permissible doses of 10 kGy or less (23,105,(180)(181)(182)(183)(184)(185)(186). Zegota (181) reported poorer flavor of dried apple and a strange "aftertaste" in apple juice concentrate irradiated to a dose of 2 kGy.…”

“…Therefore, a delay in senescence would enhance the shelf-life of fresh foods and a reduction in their spoilage. Irradiation has been used to extend the shelf-life of many fruits and vegetables (101)(102)(103)(104)(105). Irradiation of strawberries and subsequent storage at 2°-4°C extended their shelf-life by at least 9 days but irradiation at higher doses (4 kGy) caused tissue softening in them due to degradation of cellulose and pectins in cell walls (106,107).…”

Pre-drying treatment of plant related tissues using plasma processed air: Impact on enzyme activity and quality attributes of cut apple and potato

“…Numerous studies dealt with innovative physical treatments (Ramos, Miller, Brandão, Teixeira, & Silva, 2013) such as high isostatic pressure (Schlüter, Foerster, Geyer, Knorr, & Herppich, 2009) being recently suggested for the application on some foods in order to inactivate enzymes without the degradation in flavor and nutrients associated with traditional thermal processing (Oliva & Barbosa-Canovas, 2005). Much attention has particularly been paid to pulsed electric fields (Barbosa-Cánovas, Góngora-Nieto, & Swanson, 1998;Knorr & Angersbach, 1998;Mertens & Knorr, 1992) and UV-or gammairradiation and packaging in modified atmosphere (Hassenberg, Huyskens-Keil, & Herppich, 2012;Lescano, Narvaiz, & Kairiyama, 1993;Poubol, Lichanporn, Puthmee, & Kanlayanarat, 2010;Sothornvit & Kiatchanapaibul, 2009) during recent years. However, the abovementioned methods could either not achieve the desired success or did affect the produce quality negatively or are even not completely harmless for consumers.…”

Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets

“…Irradiated samples had significantly higher (p o0.05) values than controls at the 6th storage month without significant differences among doses, in agreement with sensory results at that time. This radiation effect was also observed by Lescano et al (1990) in vacuum-packed beheaded and eviscerated hake (Merluccius hubbsi), by Yoon (2003) in cooked chicken breast meat, and by Galán et al (2010) in cow meat hamburgers. The increased hardness observed in irradiated muscular tissues could be explained by the contraction of the muscular myofibrils' diameters caused by irradiation.…”

“…After more than 60 years of intensive studies on its wholesomeness, gamma irradiation is considered a safe food preservation method by a number of global organizations, such as the WHO, FAO, FDA, USDA, among others (Josephson, 1983;Urbain, 1986;WHO, 1994WHO, , 1999. There have been many reports on the shelf-life extension of fish products by means of ionizing radiation (IAEA, 1969;ICGFI, 1991;Kilgen, 2001;Lescano et al, 1990;Narvaiz et al, 1989;Nickerson et al, 1983), including the inactivation of spoilage bacteria in anchovy (Engraulis anchoita) marinades (Tomac and Yeannes, in press). Despite its high potential efficacy as a preservation method, the effects of gamma irradiation on a product's sensory characteristics related to consumer acceptance should be assessed.…”